Lagrange 439 601 Betriebsanleitung Seite 90

Quiche with Fresh Chèvre and Courgette (Serves 6)
Ingredients: 1 large faisselle made from 1 L of goat's milk (whole if
possible) • Short pastry: 225 g fl our
salt • 70 ml water • 1 large or 2 small courgettes
Prepare your faisselle 24 hours in advance following the instructions
(including several hours for drainage to remove as much whey as
possible). Press it in cheesecloth to drain any remaining whey.
Prepare and roll out the short pastry and transfer it to a pan 30 to
40 cm in diameter. Pierce the pastry in a few places with a fork.
Slice the courgette in half lengthwise, core it and slice thinly. Beat
the eggs and add the milk, salt and pepper. Arrange the courgette
slices in a cooking dish. Crumble the cheese over the courgette.
Pour the egg mixture over the top and bake at 180°C for 30 to 40
min. depending on your oven.
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SWEET DISHES
Whipped Fromage Blanc with Strawberries (Serves 4)
Ingredients: 1 large faisselle made from 1 L of UHT whole or
half-skim cow's milk • 500 g strawberries (400 g for mixture, 100 g
sliced up and set aside)• 100 g icing sugar.
Prepare your faisselles 48 hours in advance following the instructions
(including approx. 1 day or overnight for drainage). Whip the fromage
blanc using a hand blender. Mix in the 400 g of strawberries and 100
g of icing sugar. Pour the mixture into a saucepan, add the remaining
100 g of sliced strawberries and place over low heat. Leave to stew,
taking care not to bring to a boil. When the coulis begins to stick to
your spoon, remove from heat. Add the fromage blanc and blend
thoroughly. Serve well chilled in small glasses.
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Various Side Dish Ideas for Plain Faisselles (Serves 4)
4 small (0.25 L each) faisselles made of fresh whole cow's milk. Prepare
your faisselles 48 hours in advance (approx. 10 hours in cheese maker
and 1 day for drainage).
• 125 g softened butter • 1 pinch
• 3 eggs • 1 cup milk.
Chocolate Faisselles __________________________________
Ingredients: 300 g dark chocolate
chocolate chips or coconut for decoration.
Bring the milk to a boil in a saucepan. Add the dark chocolate
cut into small pieces and the sugar. Mix well. Turn the faisselles
out onto small dessert plates and top with the chocolate sauce.
Garnish with a few chocolate chips or some coconut.
Faisselles ardéchoises _________________________________
Ingredients: 1 - 500 g can chestnut purée
• a few broken-up iced chestnuts for decoration.
Whip the cream until it holds peaks (note that the cream must be
cold to start). Add it to the chestnut purée. Turn the faisselles out
onto small dessert plates and top with the chestnut and cream
mixture. Garnish with a few of the iced chestnut pieces.
Faisselles with Whipped Cream and Fresh Berries _________
Ingredients:
100 g strawberries
blueberries or other berries
cream • 6 mint leaves for decoration.
Whip the cream until it holds peaks and incorporate the vanilla sugar. Turn
the faisselles out into good-sized dessert cups. Cover with the whipped
cream and add berries all round. Garnish each cup with a mint leaf.
Faisselles with Gingerbread and Pear Compote ___________
Ingredients: 5 nice •
brown sugar • 20 cl dry white wine
Peel the pears and cut them into good-sized pieces. Put the pat
of butter in a deep saucepan and brown the pears. Next, add the
brown sugar and caramelise the pears. Then add the white wine
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• 0.25 L milk •
• 40 cl whipping cream
• 100 g raspberries
• 1 tbsp vanilla sugar • 25 cl whipping
fi rm pears • 4 slices gingerbread
• 1 pat butter.
50 g sugar,
• 100 g
• 3 tbsp